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BUCKWHEAT RAMEN NOODLE SOUP

My obsession with noodle soups continues. Here I experiment with making my own dashi broth. It’s surprisingly very easy to make and super delicious and fortifying. To make the broth, I use dried shiitake mushrooms. Shiitake mushrooms are my favorite type of mushroom. Its flavor and texture combine to give it a meaty feel, adding richness and depth to any dish. Shiitake mushrooms have many notable medicinal uses as they contain potent substances that act as immune regulators and antiviral and anti-tumor agents. They have a positive affect on the cardiovascular system as well as immune functioning. Shiitake mushrooms are also detoxifying and help reduce phlegm and mucus. Why pop a pill when you can just add shiitake mushrooms to your diet?

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BUCKWHEAT RAMEN SOUP

Servings 5

Ingredients

  • 12 dried shiitake mushrooms
  • 6 cups filtered water
  • 9.8 oz buckwheat ramen noodles I used King Soba brand
  • 1 eggplant sliced horizontally
  • dulse flakes to taste
  • 2 Tbsp avocado oil divided
  • 4-5 bunches baby bok choy cut into bite-sized pieces
  • 2 shallots sliced thinly
  • 2 cloves garlic sliced thinly
  • 2 scallions sliced thinly
  • 2 Tbsp tamari
  • 2 hardboiled eggs cut in half (omit to make vegan)

Instructions

  1. Put dried shiitake mushrooms and filtered water in a large bowl. Be sure mushrooms are submerged. Use something to weigh the mushrooms down, if needed. Leave overnight in refrigerator.
  2. Boil a large pot of water. Cook ramen noodles according to package instructions.
  3. In a large skillet, heat 1 Tbsp avocado oil over medium heat. Add eggplant rounds. Top with dulse flakes and cook until tender on both side, approximately 5 minutes each side. Set aside.
  4. Using the same skillet, heat the remaining 1 Tbsp avocado oil over medium heat. Add shallots and garlic. Cook until vegetables soften, a couple minutes. Add baby bok choy. Saute until done, approximately 5 minutes. Set aside.
  5. Transfer mushroom water into a pot, straining broth through a fine mesh strainer. Cut dried mushrooms into thin strips. Heat mushroom broth over medium low heat. Add scallions and tamari.
  6. Using the same skillet, heat up shiitake mushrooms. In each bowl, add noodles, broth, bok choy, eggplant, egg, shiitake mushrooms. Top with dulse flakes (optional).

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